That was in reference to the Behmor. The point is that the Behmor has a lousy cooling scheme and roast development continues for awhile after the cool button is pressed. In other words, you have to anticipate the desired level of finish and press "Cool" well before the beans are there. Let me illustrate by quoting the same section, but including enough context for unambiguous clarity:

... Behmor wants you to let the beans cool inside the oven. Because of this, I had to make sure thatI was pressing the "cool" button ... earlier than I wanted ... It stays hot inside the roaster for a while after you hit the button. To get a city roast level — the roast I was shooting for in all of these tests — I pressed the cool button as soon as I heard first crack happen. Even with the cooling fan turned on, I could hear the beans continue to crack as they cooled.

(Emphases added.)

The Behmor is a decent roaster especially for the money, a monster step up from anything cheaper, brings all kinds of good stuff to the table, makes thousands of users very happy, et cetera, et cetera. But it's far from perfect.

Coffee roasting is not really a kitchen appliance application mainly for the smoke. Maybe outside with the BBQ.

And, really...., a City roast is the most difficult to do well; it is a narrow tightrope between under-developed and stall during the finish. Even accomplished roasters with pro equipment will be on toes to do it well.

There is a reason why a few of us still roast with 'tricked out' poppers, HG/BM, and various home made roasters, and would not consider Behmor an upgrade at all; Process Control. For ease and convenience, yes, but for roast quality and flexibility, no way.

Coffee roasting is not really a kitchen appliance application mainly for the smoke. Maybe outside with the BBQ.

And, really...., a City roast is the most difficult to do well; it is a narrow tightrope between under-developed and stall during the finish. Even accomplished roasters with pro equipment will be on toes to do it well.

There is a reason why a few of us still roast with 'tricked out' poppers, HG/BM, and various home made roasters, and would not consider Behmor an upgrade at all; Process Control. For ease and convenience, yes, but for roast quality and flexibility, no way.

Coffee roasting is not really a kitchen appliance application mainly for the smoke. Maybe outside with the BBQ.

And, really...., a City roast is the most difficult to do well; it is a narrow tightrope between under-developed and stall during the finish. Even accomplished roasters with pro equipment will be on toes to do it well.

There is a reason why a few of us still roast with 'tricked out' poppers, HG/BM, and various home made roasters, and would not consider Behmor an upgrade at all; Process Control. For ease and convenience, yes, but for roast quality and flexibility, no way.

I think the only thing that surpirsed me about the review of the Behmor is that the reviewers husband cut his hand on the fins inside the drum. I've handled the drum extensively (and had my mitts inside of it) over the past few months, I've never cut myself on it.

And personally I prefer my Behmor over my old modified popper, but that's my preference. Even having to trick the machine to get the desired results, I still enjoy roasting with it more.

Of course, you pay a little extra for having actual controls & a chaff catcher on the SR500 ....(Even with the controls on the SR500, I was surprised that the roasting time was so close to my Poplite!)

"Just what I need - another 'geek' label..."- my friend Mark, on being told of Coffee Geek's existence

As a noob home roaster and a recent owner of a behemor, I immediately feel the lack of flexibility and lack of control over process. I quickly learn the ideosychracies though and have yet to have a stew come out of it. I like the volume that I can do and the coffee has been excellent. 4 oz at a time with the popper was annoying, but the coffee was great.

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